Simple method for preparing tender roasted carrots in the oven, sheet pan style, with garlic, honey and fresh herbs.
Honey Roasted Carrots with Lemon and Herbs
By Sue Lau | Palatable Pastime
My recipe of the day is for a healthy Spring side dish of a simple oven roasted, honey glazed carrots with herbs which I am posting with the blogging group From Our Family Table.
Spring vegetables make some of the best side dishes, since Spring veggies are always so young and tender- so many to choose from as well, such as carrots, leeks, asparagus, peas, radishes and so on.
Before it gets very warm in the coming weeks, now is a good time to take advantage of the oven to roast veggies, which brings out the natural sweetness by caramelizing them.
Fresh Herbs vs. Dried
Of course, this can be accentuated with honey, which gives it a luxurious feel and candied texture while the tender fresh herbs bring out the savory tones. Of course, you can use dried herbs as well, but only in one-third of the amount as they are more concentrated in flavor.
I find the lemon adds a little brightness too. Lemon is one of my secret weapons since it is a flavor most people simply cannot resist. I know of people who when they find out I am bringing a lemon dessert, cave on the spot, with the doubling down of lemon, and of course, delicious sweets.
Honey is Healthy!
You can get a bit of sweet flavor in this without actually feeling guilty. Honey is in fact good for you as it boosts an immunity to allergens, if you use local honey. Using honey from across the country doesn’t have the same effect since it needs to be made with the same pollens in your air, to raise resistance. So avoid honey from the big supermarket and try to pick it up at a farm market or local bee keeper.
Farm markets, as they open, usually in mid-April, should be having some of that as well as bee pollen from the same bees, and of course, local produce, such as baby carrots, asparagus, leeks and mushrooms if you are lucky. It is also a great source for excellent baby lettuces, which are always most crisp and sweet before the weather gets hot (which cause them to bolt and become bitter).
Springtime Side Dish Recipes
- Asparagus Almondine by A Day in the Life on the Farm
- Asparagus Leek & Potato Chowder by Delaware Girl Eats
- Cilantro Lime Rice with Snow Peas by Art of Natural Living
- Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
- Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
- Kicked Up Coleslaw by A Kitchen Hoor’s Adventures
- Lemon Parmesan Roasted Asparagus by Sweet Beginnings
- Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
- Spring Pasta Salad by Hezzi-D’s Books and Cooks
- Young Asparagus with Lemon Dipping sauce by Our Good Life
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Honey Roasted Carrots with Lemon and Herbs
Ingredients
Ingredients
- 16-20 ounces tender whole carrots trimmed and split lengthwise
- 1-2 tablespoon olive oil
- 1/2 teaspoons dried thyme leaves or 1 tbsp. fresh thyme leaves
- 1/2 teaspoon dried rosemary leaves or 1 tablespoon snipped fresh rosemary
- 1/4 teaspoon garlic powder
- Kosher salt
- Cracked black pepper
- 1-2 tablespoons honey
- 1/4 fresh lemon
Instructions
- Preheat oven to 425°F.
- Pare carrots, trim and split lengthwise
- Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, rosemary, garlic, salt and black pepper; place in single layer.
- Roast carrots for about 20 minutes, toss gently and drizzle with honey.
- Roast for another 10-20 minutes or until tender and caramelized, depending on carrot size.
Notes
A gorgeous, colorful, side dish.
These are beautiful! And I always have thyme and rosemary around fresh!
These look lovely!